Hong Shui means ‘Red Water’, as the liquor is a deep dark red, almost like a fully oxidised black tea than an oolong. But it is an oolong, one that has been heavily roasted over a charcoal fire to produce a smooth, robust, sweet tea that stands up well to many reinfusions.
The flavour is rich, giving a full mouthfeel with notes of toasted almonds and sweet baked fruits. The aftertaste lingers long with flavours of nuts, honey and apricot. The flavours are complex but well-balanced, and would be an ideal companion to food as its robust character would complement many types of cuisine.